Double Cheeseburger Combo Recipe

Form patties

Divide the ground beef into four equal portions (about 4 oz / 115 g each). Gently form each portion into a 3.5-inch wide, 3/4-inch thick patty. Do not overwork the meat—just shape and press a slight dimple into the center of each patty to reduce dome-ing while cooking.

Season

Season both sides of each patty evenly with kosher salt and black pepper just before cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add two patties (do not overcrowd). Cook 3 minutes on the first side without moving. Flip and cook 2 minutes on the second side for medium doneness. During the last 30–45 seconds of cooking, place a slice of your chosen cheese onto each patty and cover the pan with a lid to melt (repeat with remaining two patties).

Assemble double burgers

Place one cheese-topped patty on the bottom half of each toasted brioche bun, top with a second cheese-topped patty, then add lettuce, two tomato slices, several red onion rings, and four pickle slices. Spread 1 tablespoon mayonnaise and 1 teaspoon mustard on the top bun, then close the burger.

Toast buns

While patties cook, heat a separate skillet over medium heat. Melt 1 tablespoon butter and toast cut-side down the brioche bun halves for about 1 minute until golden. Keep warm.

Prepare vegetables: Wash and dry lettuce leaves. Slice tomato into 1/4-inch thick rounds and keep them stacked so each burger gets two slices. Thinly slice half a red onion into rings and separate rings. Lay out 4 pickle slices per burger. Mix mayonnaise and mustard together if you prefer a blended spread; otherwise apply individually as directed.

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4-inch sticks. Rinse in cold water until the water runs clear to remove excess starch, then soak in a bowl of cold water for at least 20 minutes (or up to 2 hours) to ensure crispiness.

Dry and fry (two-stage)

Drain and thoroughly dry the potato sticks with a clean kitchen towel. Heat neutral oil in a heavy pot or deep fryer to 300°F (150°C). Fry potatoes in batches for 3–4 minutes until pale and pliable but not browned. Remove and drain on a rack. Increase oil temperature to 375°F (190°C) and fry the potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with fine sea salt.

If you prefer an oven method: toss dried fries with 1 tablespoon oil, spread on a baking sheet in a single layer, bake at 425°F (220°C) for 25–30 minutes turning once until crisp, then season with salt.

Serve two cups of chilled cola or iced tea per combo. Offer ice and lemon slices for iced tea if desired.